Post by: Blacklab on December 14, 2021, 06:36:51 PM
Post by: Jason on December 14, 2021, 06:44:55 PM
Post by: Dan-o on December 14, 2021, 07:41:42 PM
Too many freeloaders on here.
Post by: HUNTINCOUPLE on December 14, 2021, 09:22:10 PM
Looks great! :tup:
Post by: wadu1 on December 14, 2021, 09:27:52 PM
It's mandatory to have home address in your avatar. Call and ask Dale....... :chuckle:
Looks great! :tup:
I think that sounds like a good idea :tup:
Post by: Blacklab on December 15, 2021, 07:59:58 AM
Still cookin at 6am o’clock. IT is 164. The thermostat is set for 250 but with this cold weather. It’ running about 215. I’ll check again at 9:30am That will be a solid 24hours. 😉🥃🇺🇸
Post by: Blacklab on December 15, 2021, 09:54:02 AM
Post by: wadu1 on December 15, 2021, 10:00:13 AM
😂😂😂 Guys😉🥃🇺🇸Weather does factor in, when I do ribs, I add an extra hour or two. Pork ribs go on at 11:00 and off at 6:45 at 180.
Still cookin at 6am o’clock. IT is 164. The thermostat is set for 250 but with this cold weather. It’ running about 215. I’ll check again at 9:30am That will be a solid 24hours. 😉🥃🇺🇸
Post by: Blacklab on December 15, 2021, 10:54:42 AM
Post by: Fidelk on December 15, 2021, 12:13:24 PM
Post by: Farmer72 on December 15, 2021, 12:19:43 PM
I made that mistake years ago with a brisket that I could not get to temp in a smoker.
Post by: Twispriver on December 15, 2021, 12:59:06 PM
Post by: Fidelk on December 15, 2021, 01:08:07 PM
If you dont wrap it it will take forever to get over the stall unless you crank the heat.
I made that mistake years ago with a brisket that I could not get to temp in a smoker.
The "stall' can last 2-3-4 hours.......evaporative cooling......not much happens during that period of time, but you have to get through it........the stall was figured out by physicists. BTW, I recommend double wrapping (pink butcher paper touching the meat) since I've heard that heating meat directly in contact with aluminum foil is not a healthy thing to do.
Post by: Fidelk on December 15, 2021, 01:29:03 PM
I've never cooked anything that long and would be worried that 24 hours unwrapped over heat would evaporate all the moisture out of the meat.
That's a real danger. Pig production has been re-engineered to produce leaner, less fat animals. Fat is your friend in matters of BBQ smoking. 8 hours uncovered and 2 hours wrapped, gets it through the stall and still keeps it moist with enough fat left to "pull" the pork easily and not end up with dry meat. I've done both bone-in and boneless with these numbers and it comes out the same........with a bone, pull on it and it should slide out clean. I usually buy pork shoulder from Costco but next time plan to look for fattier butts at Safeway/QFC/Wally. This is motivating me to fire it up.
Post by: Blacklab on December 15, 2021, 02:55:49 PM
Never taken this much time for me either. I’m okay with it. Shoulder is pretty much bullet proof on drying out. No you don’t have to hold my beer😂😂😂 Finally pics will sometime 😉🥃🇺🇸
Post by: wadu1 on December 15, 2021, 02:59:08 PM
Post by: Blacklab on December 15, 2021, 04:29:52 PM
Post by: Blacklab on December 15, 2021, 04:31:27 PM
Post by: Twispriver on December 15, 2021, 04:39:54 PM
Post by: wadu1 on December 15, 2021, 04:55:13 PM
Post by: Fidelk on December 15, 2021, 05:14:42 PM
Post by: Blacklab on December 15, 2021, 07:32:01 PM
Post by: Fidelk on December 16, 2021, 08:47:39 AM
It did turnout good. Fidelk sounds like great sandwhich. Never tried rye and pulled pork, I will now. We do a lot with it. Enchiladas, pizza, nachos, chili, chili verde, and of course sliders. 😉🥃🇺🇸
B-Lab, be careful.......that sandwich went from being something to try to an addiction all within 3 bites.
Post by: Blacklab on December 16, 2021, 10:15:58 AM